Minced pork: 500g (2 fat and 8 thin)

Dumpling skin: 500g (one catty of meat and one catty of skin)

Chinese cabbage: 1.

Dried auricularia auricula: 30g

Eggs: 1

Jiang Mo, chopped green onion

Garlic powder, millet spicy, coriander

condiments

Cooking oil, salt, soy sauce, sesame oil, aged vinegar.

-Step 1-

Wash the cabbage, cut it into strips, and then chop it. Chop it.

Then squeeze out the juice of the cabbage by hand, so that the meat is more compact.

▲ Then chop the soaked fungus for later use;

Second step

Prepare 500g2 fat meat and 8 thin meat stuffing in a bowl, and add 1 egg.

1 tablespoon salt

Appropriate Jiang Mo

Pour in 2 tablespoons soy sauce.

Half a spoonful of sesame oil

Scallion right amount

Mushroom and cabbage chopped.

Stir in one direction with chopsticks for about 10 minutes until the meat becomes slurry.

▲ Finally, chopsticks can stand in the meat stuffing, almost;

Third step

Then I began to wrap jiaozi, put a small piece of meat in the middle of the dumpling skin, and dipped my chopsticks in some water.

Draw a circle along the dumpling skin.

Then pinch the middle first.

Then crumple the skin on the left side.

Finally, knead the right skin into folds.

▲ A jiaozi will be wrapped. If you make more of these, you can put them in the refrigerator.

Fourth step

Prepare a pot of boiling water, put it into the wrapped jiaozi, and stir it gently with a spatula to prevent jiaozi from sticking to the pot and keep it on medium heat.

Cook until jiaozi floats, and add appropriate amount of cold water.

After boiling, add cold water for three times, so as not to break the skin.

▲ jiaozi can be fished out when the water is boiled for the fourth time;

Step five

Finally, make dipping sauce and add minced garlic, millet, coriander and chopped green onion.

Add 50 ml of boiling water.

2 tablespoons soy sauce

1 tbsp aged vinegar

1 teaspoon salt

▲ Stir evenly;